Pour crème de violette into the bottom of a chilled coupe. Combine remaining ingredients in a shaker and shake with ice. Fine-strain into the coupe and garnish, expressing the lime oils over the top of the drink.

Chamomile-Infused Pisco: Add 2 Tbsp. of dried chamomile to a 750-ml. bottle of pisco. Let infuse overnight and strain into a clean bottle before using.